Rinse chicken and pat dry with paper towels. Cut each chicken tender crosswise in half. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons soy sauce, and sherry in a large bowl; stir until smooth. Add chicken and toss to coat. Set aside.Slice carrots crosswise into 2 inch pieces. Slice carrot pieces lengthwise, stack slices and cut lengthwise into julienne strips. Cut onion diagonally into 1/2 inch slices. Cut asparagus spears diagonally into 1 1/2 inch pieces. Set aside.Combine broth, remaining 1 tablespoon cornstarch, remaining 1 tablespoon soy sauce, and sesame oil in a cup; stir until smooth. Set aside.Heat the wok over high heat about 1 minute or until hot. Drizzle 2 tablespoons vegetable oil into the wok and heat 30 seconds. Add chicken mixture and stir fry about 4 minutes or until chicken is no longer pink in the center. Remove to medium bowl. Reduce heat to medium Drizzle remaining 1 tablespoon vegetable oil into the wok. Add carrots and stir fry about 3 minutes or until crisp tender. Add asparagus and stir fry 1 minute. Stir cornstarch mixture until smooth and add to the wok. Cook until sauce boils and thickens. Stir in onions, chicken, and any accumulated juices to the wok; heat through.Transfer to a serving dish. Serve with hot cooked rice.